Welcome to The Storied Recipe, a podcast about food, culture, and love.
This chicken pancit recipe comes to us from my podcast guest, Dorina Gilmore-Young, and is included in her award-winning book children's, Cora Cooks Pancit.
During our interview, I asked Dorina why she chose pancit out of all the Filipino recipes her grandmother made. Dorina gave me two reasons. First, she explains that pancit was a constant. This noodle dish was always on the table - for celebrations, family meals, and weeknight dinners alike. Secondly, Dorina chose this dish because, as she points out, noodles are a food shared by many cultures and always enjoyed by children.
Dorina's chicken pancit recipe is packed with vegetables and flavored with the familiar trio of garlic, onion, and ginger.
So, here you have a delicious and easy dish, full of nutrients, fun for the kids, and a celebration of Filipino cuisine. So many reasons to try it today!
Equipment List
- Large pot OR slow cooker or crockpot
- Skillet
Episodes Related to This Filipino Chicken Pancit Recipe:
Visit the episode post:
070 - A Legacy of Hospitality with Dorina Gilmore-Young, Author of 'Cora Cooks Pancit'
Follow The Storied Recipe in Your Favorite Player
Recipe
Filipino Chicken Pancit from “Cora Cooks Pancit” by Dorina Gilmore-Young
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
Dorina’s chicken pancit recipe is packed with vegetables and flavored with the familiar trio of garlic, onion, and ginger.
Ingredients
- 1.5 lbs boned chicken + 1 cup water + 1 teaspoon soy sauce OR 3 boneless chicken breasts + 1/2 cup chicken broth + 1 teaspoon soy sauce
- 1 package rice stick pancit noodles
- 1 package dried shiitake mushrooms
- 1 yellow onion, chopped
- 2 tbsp plus 1/4 cup soy sauce
- 2 garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1 tbsp vegetable or olive oil
- 1/2 head cabbage shredded
- 2 carrots, thinly sliced
- 3 celery stalks, sliced
- 1 can water chesnuts, sliced
- 1 can bamboo shoots, sliced
- 1 can baby corn, diced
- 1.5 cups water or chicken broth
- 3 eggs, hard-boiled and sliced
- 5 green onions, sliced lengthwise and cut into 3-inch strips
- salt and pepper
Instructions
Cue Up The Episode!
Make sure you listen to Dorina's episode of The Storied Recipe Podcast, "A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit" while you make her delicious Pancit.
Make The Recipe
Prep
- Chicken can be prepared ahead of time. Steam boned chicken in a large pot with water and 1 teaspoon soy sauce for 25 minutes.
- (Easy alternative: Cook boneless chicken breasts, chicken broth, and 1 teaspoon soy sauce in a crock pot or slow cooker on high for 3 hours or on low for 6 hours.) Cool chicken and shred.
- Soak noodles in warm water for approximately 30 minutes.
- Soak mushrooms in a separate bowl of warm water for 30 minutes.
- Meanwhile, cut up vegetables.
Make The Pancit
- Strain mushrooms. Heat chicken, mushrooms, yellow onions, and 2 tablespoon soy sauce in a non-stick skillet. Stir in garlic and ginger. Sprinkle with salt and pepper. Set aside.
- Heat 1 tablespoon oil in a large, shallow pot. Add cabbage, carrots, celery, water chestnuts, bamboo shoots, and baby corn. Sprinkle with salt and pepper. Cook briefly, keeping the cabbage and carrots a little crisp. Add chicken and mushroom mixture.
- Strain noodles. Add to pot with chicken, all vegetables, and 1.5 cups water or chicken broth. Stir together. Add 1/4 cup soy sauce. Cook for 10 or 15 minutes until noodles and vegetables are soft and combined.
- Garnish with sliced hard-boiled eggs and green onions, if using. The green onions will begin to curl when cut this way. Serve.
Notes
Make sure you listen to Dorina's episode of The Storied Recipe Podcast, "A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit" while you make her delicious Pancit.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Chicken, Main Dish
- Cuisine: East Asian, Filipino
Nutrition
- Calories: 300
Would love to hear from you!